Braised Beef German
|Top round beef/Boneless chuck beef||4 Pound|
|Meat extract||1 1⁄2 Tablespoon|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Tarragon vinegar||2⁄3 Cup (10.67 tbs)|
|Dried sage||1⁄4 Teaspoon|
|Dried thyme||2⁄3 Teaspoon|
|Dry mustard||1 1⁄4 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Tomato paste||1 Can (10 oz) (Or 1/2 Cup)|
|Madeira wine||1⁄4 Cup (4 tbs)|
1. Add the meat extract to the boiling water, stir until well mixed, add vinegar, sage, thyme, mustard, salt and pepper. Stir to mix thoroughly.
2. Wipe the meat with a clean, damp cloth and place in a deep bowl. Pour the hot liquid over it, cover, and keep in the refrigerator 3 days. Turn the meat at least once a day.
3. After 3 days, drain the meat, and saute it in the melted butter or margarine in an iron or cast aluminum kettle 5 minutes, turning on all sides.
4. Remove the meat from the kettle. Stir the flour into the drippings left in the kettle. Add the liquor in which the meat soaked, stir and simmer until thick and smooth.
5. Place meat in the gravy, cover and simmer 2 1/2 hours. Turn it several times in the kettle.
6. Remove the meat to a hot platter, add the tomato paste and wine to the gravy in the pan. Stir, heat 1 or 2 minutes and pour it over the meat.